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The Wine Industry

I was absolutely blown away by the shocking news behind the wine industry... 

and how we've all been DECEIVED to believe so many fallacies. 




Red wine is good for you right?
It protects against heart disease and cancer right?
It's gotta be natural, it's just from fermented grapes, right?
I've heard about sulfites being added, but it's pretty clean, right? 
Headaches must come from just being dehydrated and drinking too much, right?


All are valid ... assumptions. Things I always took for granted.

Until hearing from the foremost wine experts in the field of actual, high quality wines. 



  
The wine industry is like any other industry... because it's an industry. Market share and profits is the name of the game. Consumer health is far from a concern of the large conglomerates.


  • How large can they be? There are thousands of brands of wine, right? 
    • 50% of the wine industry is owned by 3 companies.  
    • 70% by 30 companies. 
      • Yea, you guessed it, they slap different labels on different bottles to make you think you're buying something unique. 
      • I guess this really shouldn't come to a surprise.  

Production and Quality

The fact is.. The wine industry, along with other spirit and alcohol industries, have fought HARD to keep ingredient labelling at bay. Lovely thought isn't it.. you as the consumer have no effing idea what is in your wine. Especially when considering the mass amounts of additives that accompany most wines, especially those from the U.S.   As in, there are 76 different known additives that the FDA has approved (and if you know anything about this process, you know how laughable/infuriating this really is...) 

Sugar

  • The vast majority of wines are not completely sugar free. In fact, many add sugar to their products.  The evils of sugar are discussed in other posts.. but I hate being lied to. And I hate not knowing what is in my products! 
  • The fermentation process with virtually all companies is sub par, at best.  The reason why wines have so much sugar is because they do not let the yeast consume all the sugar! 
    • Certain wines actually allow this fermentation process to fully proceed, allowing the yeast to consume all the sugar. At which point the yeast die off as there is no more food to sustain their existence. 
  • As we know, the negative impact of having excess sugar is wide and varied. Many diseases and conditions out there can be traced back to excess sugar intake.  When the avg American consumes over 150lbs of sugar, PER YEAR, and the fact that we are the sickest developed country in the world, it's time to make some changes. 
  • Certain wines have zero sugar! Meaning, you can actually maintain KETOSIS while drinking this wine! 
    • Dry Farm Wines 

Pesticides and GMO yeast

  • Grapes naturally have yeast that cover the outside of the grape. Which is awesome because it is these yeast that carry out the natural fermentation process. Leaving a high quality, powerfully healthy end product. 
    • Instead, the wine industry kills all of the yeast (while subsequently killing the fruit as well) and introducing GM yeast to do the dirty work. 
  • Virtually all wines, ESPECIALLY from the US contain pesticide residues, along with other toxic chemicals. Even organic wines have been tested and shown to contain these harmful substances.  Just do a quick search of the detrimental physiological effects of glyphosate, namely from Monsanto's RoundUp.  Which has been deemed by the WHO as a carcinogen... although this could have been easily deduced long ago.. 



pH

  • The high acidic content of commercial wines is also deleterious to our health. 
  • Due to the environment in which the wine is grown, harvested, and produced. Along with the additives and sugar content. 

Additives 

  • 76 different additives can be found in conventional wines. 
    • Yeah.... 76.  
  • Yet they don't have to be disclosed on a label because the wine (and rest of the alcohol industry) make sure this doesn't happen through political pull.  MILLIONS go into lobbying efforts. 

Significantly lacking in all the things that make wine a healthy choice 

  • Polyphenols
  • Reservetral 

Mold

  • Mycotoxins run rampant in many products, such as coffee and peanut butter. Wine is no different. 
    • This is something that commercial wines do not test for. Big surprise, I know. 
    • More specifically known as OchratoxinA (OCA)
    • A known Carcinogen with limited levels in the EU with coffee beans. 

Those dreaded SULFITES... 

  • Actually, they're naturally occurring! 
    • But not in the levels that are found in most commercial wines. 
    • Most companies add the sulfites as a preservative. Their physiological affect is debatable. As a preservative, the additional sulfites kill the wine. The wine should be alive and vibrant. This will be something you may want to experiment with, but at the very least, look for wines that do not have added sulfites. 





Filtering Wine? 


I mean, this is a decent start, and maybe one day, there will be a filter that takes out all the other toxic additives in (probably all) commercial wine, and most organic wine.

https://ullowine.com/#remove-sulfites


https://www.google.com/search?q=sulfite+filter&source=lnms&tbm=shop&sa=X&ved=0ahUKEwi62aSegc_YAhVJylMKHTTRCFUQ_AUICigB&biw=1536&bih=710&dpr=1.25#spd=5397322181480268641
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